Main Recipe Thanksgiving Fudge Brownie Sundaes
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Ingredients:
- 1 cup butter ( or margarine, cut into 1 inch pieces)
- 4 ounce chocolate (unsweetened , coarsely chopped)
- 1 cup chocolate (semisweet chips)
- 3/4 cup flour (all purpose )
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 1 teaspoon vanilla ( extract)
- 3/4 cup cream (heavy )
- 4 egg (s, at room temperature)
- 1 2/3 cup sugar
- 3/4 cup sugar
- 4 ounce chocolate (unsweetened , coarsely chopped)
- 1 cup chocolate (semisweet chips)
- 3/4 cup flour (all purpose )
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 1 teaspoon vanilla ( extract)
- 3/4 cup cream (heavy )
- 4 egg (s, at room temperature)
- 1 2/3 cup sugar
- 3/4 cup sugar
Preheat oven to 350° F. Line 8 inch square baking pan with aluminum foil; coat with nonstick cooking spray. In pot over low heat melt butter with chocolate. Remove from heat; whisk in sugar, eggs, flour, vanilla and salt until smooth. Stir in chips. Pour batter into ban. Bake 40 minutes or until toothpick inserted into center comes out with moist crumbs clinging. Cool completely in pan on rack. Sauce: In small pot heat sugar over low heat, without stirring, until melted. In thin, steady stream stir in cream and vanilla. Increase hat to high; cook, stirring, until lumps of sugar dissolve. Remove from heat; cool at least 20 minutes. Remove brownie from pan; cut into squares. Top each with 1/3 cup ice cream, caramel sauce and if desired toffee bits. Yield: 16 sundaes. Submitted by Cathy
Techniques:
baking
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